Ultimate Loaded Baked Potato Soup Recipe – Creamy Delight

There’s something utterly comforting about a steaming bowl of loaded baked potato soup. Imagine the creamy goodness, with every spoonful delivering chunks of tender potatoes, crispy bacon bits, and a sprinkle of green onions bringing everything together. It’s like wrapping yourself in a warm blanket on a chilly day—pure bliss.

This recipe is perfect for cozy family dinners or when unexpected guests drop by and you want to impress them with minimal effort. With just the right balance of indulgence and warmth, this loaded baked potato soup will surely become your new go-to comfort food.

I remember the first time I made loaded baked potato soup; my friends couldn’t stop raving about it. They even suggested I start a soup business—clearly, they hadn’t tasted my burnt toast!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Russet Potatoes: Opt for large ones that are firm and blemish-free for the best texture.

• Heavy Cream: This adds richness; feel free to swap with half-and-half if you prefer a lighter option.

• Chicken Broth: Use low-sodium broth to control the saltiness while still keeping rich flavors.

• Bacon: Cook until crispy for that crunchy texture; turkey bacon works if you’re looking for a healthier alternative.

• Cheddar Cheese: Shredded sharp cheddar melts beautifully and enhances flavor; feel free to mix in other varieties.

• Green Onions: Freshly chopped green onions add a lovely pop of color and mild onion flavor as a garnish.

• Sour Cream: A dollop on top creates an irresistible creamy finish that balances the flavors perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First things first:

Prep Your Potatoes: Peel and dice the russet potatoes into uniform chunks; this ensures even cooking for that perfect bite every time.

Sauté the Bacon: In a large pot over medium heat, cook diced bacon until crispy, about 5-7 minutes. Remove bacon from pot and set aside but leave drippings for flavor.

Add Aromatics: Toss in chopped onions and garlic into the same pot until softened and fragrant, usually 3-4 minutes. You’ll know they’re ready when they turn translucent.

Add Potatoes and Broth: Stir in diced potatoes along with chicken broth; bring to a gentle boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 15-20 minutes.

Create Creaminess: Once potatoes are soft, use an immersion blender (or mash them) right in the pot until smooth but leave some chunks for texture; then stir in heavy cream.

Season It Up!: Add salt, pepper, and half of your crispy bacon back into the pot; let everything simmer together for another 5 minutes so those flavors meld perfectly.

And there you have it! Ladle your loaded baked potato soup into bowls and top with remaining bacon bits, shredded cheddar cheese, green onions, and a dollop of sour cream. Enjoy each comforting spoonful while basking in your culinary genius!

Perfecting the Cooking Process

Start by cooking the bacon until crispy, then sauté onions and garlic before adding potatoes and broth. This sequence builds flavor layers while ensuring your soup is creamy and delicious.

Add Your Touch

Feel free to swap in different cheeses, add smoked paprika for a kick, or throw in some chopped broccoli for extra nutrition. Customize it to fit your taste preferences!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, warm it gently on the stove and add more broth if necessary to maintain creaminess.

Sharing this recipe reminds me of a chilly winter evening when my friends gathered around my kitchen table. Their laughter filled the air as we slurped up this cozy soup together, creating unforgettable memories.

FAQ

What type of potatoes work best for loaded baked potato soup?

Russet potatoes are ideal as they become creamy when cooked and blended.

Can I make this soup vegetarian?

Absolutely! Replace chicken broth with vegetable broth and skip the bacon.

How can I thicken my loaded baked potato soup?

Consider adding flour or cornstarch mixed with water to achieve a thicker consistency.

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Loaded Baked Potato Soup

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• Author: Mark Taylor
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Indulge in the warm comfort of loaded baked potato soup, where creamy potatoes meet crispy bacon and fresh green onions for a delightful experience. Perfect for chilly evenings or gatherings, this easy-to-make dish is sure to impress family and friends with its rich flavors and inviting aroma. Garnished with sharp cheddar cheese and a dollop of sour cream, each spoonful brings pure bliss.

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Ingredients

Scale 1x2x3x

• 2 large russet potatoes, peeled and diced
• 1 cup heavy cream (or half-and-half)
• 4 cups low-sodium chicken broth
• 6 slices bacon, cooked crispy and chopped
• 1 cup shredded sharp cheddar cheese
• 4 green onions, chopped
• 1/2 cup sour cream
• Salt and pepper to taste

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Instructions

1. In a large pot over medium heat, cook diced bacon until crispy (5-7 minutes). Remove bacon but keep drippings.
2. Sauté chopped onions and garlic in the drippings until softened (3-4 minutes).
3. Add diced potatoes and chicken broth; bring to a gentle boil. Reduce heat and simmer until potatoes are tender (15-20 minutes).
4. Blend the soup until smooth, leaving some chunks for texture. Stir in heavy cream.
5. Season with salt, pepper, and half of the cooked bacon. Simmer for an additional 5 minutes.
6. Serve hot, topped with remaining bacon, cheddar cheese, green onions, and sour cream.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 340
• Sugar: 3g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 40mg

Keywords: For added flavor, consider using smoked paprika or different cheese varieties. To thicken the soup more, mix flour or cornstarch with water before adding it to the pot. Store leftovers in an airtight container for up to three days; reheat gently on the stove.